Miso Salmon with Green Tea Noodle Salad

Miso Salmon with Green Tea Noodle Salad

Transport your tasetbuds to Japan with this tasty salmon dish. So simple to create it will become a new weeknight favourite.

Miso Salmon with Green Tea Noodle Salad

Serves 4

2 tbsp white miso paste

1½ tbsp mirin

1½ tbsp caster sugar

4 x 150g salmon fillets

450g edamame beans

200g green tea soba noodles

2 bunches asparagus, ends

trimmed, sliced into ribbons

200g snow peas, thinly sliced

lengthways

4 spring onions, thinly sliced

lengthways

2 tbsp light soy sauce

1 tbsp rice wine vinegar

2 tsp sesame oil

pickled ginger, to serve

Combine miso, mirin and 1 tablespoon of sugar in a bowl. Add salmon and turn to coat. Cover with plastic wrap and refrigerate for 30 minutes.

Meanwhile, cook edamame in a large saucepan of boiling water for 2 minutes. Refresh under cold running water, drain well. Peel and place in a bowl.

Bring a large pot of water to boil. Add noodles and cook for 2 minutes. Add asparagus and snow peas and cook for 1 minute. Refresh under cold running water. Drain well. Add to bowl with edamame and add spring onions.

Combine soy sauce, vinegar, sesame oil and remaining sugar in a small bowl. Add to noodles and toss.

Heat a large non-stick frying pan over medium heat. Add salmon and cook for 2 minutes each side for medium or as desired. Set aside for 2 minutes to rest.

Divide noodle mixture into serving bowls. Top with salmon and serve with pickled ginger.